Simmer broiler fryers in water with salt, peppercorns, celery tops and carrots in large saucepan, covered, 45 minutes, or until tender.
Remove from broth and let cool just until easy to handle. (Save broth for soup for another meal.)
Slip skin from chickens; remove meat from bones in large chunks and cut into cubes. (You should have about 6 cups.)
Place chicken in large bowl; toss with just enough Creamy Boiled Dressing to coat well; cover; chill.
When ready to serve, stir the cantaloupe, grapes, celery and almonds into chicken mixture; toss with enough of remaining dressing to coat well.
Line a salad bowl with lettuce; spoon salad in center; garnish with paprika.